Smoked Beef Loin Recipes

Smoked Beef Tenderloin Reverse Sear The …

WEBJun 12, 2020 · Have the herb brush and garlic butter warm and ready to go. Grill the beef tenderloin about 3 minutes on each side. Check the …

Rating: 5/5(4)
1. The beef tenderloin needs to be trimmed, so if you buy an untrimmed whole beef tenderloin, cut off the excess fat, chain, connective tissue, silver skin, and remove the muscle-on roast.
2. Since the tail of the tenderloin can be somewhat thinner, a good way to ensure even cooking is to fold it under and secure it with butcher’s twine. This will double up the thickness of the tail and allow it to cook more evenly across the tenderloin.
3. Prepare the grill for indirect heat and preheat the grill to 250 degrees F. To maintain this low temperature, use only half as much charcoal as usual. (A half chimney-full.)
4. Remove the tenderloin from the refrigerator and place it on the cool side of the grill grate. Throw a chunk of cherry wood onto the bed of coals and slow smoke the tenderloin over indirect heat, with the lid closed. Smoke the tenderloin until an instant-read thermometer reads approximately 135 degrees F; about 45 minute to 1 hour. Then remove the beef tenderloin from the grill to rest.

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The Ultimate Smoked Beef Tenderloin Girl Carnivore

WEBFeb 12, 2021 · Smoke. Rub with olive oil and then coat the entire tenderloin with an even coating of Tony Chachere’s BOLD blend. Place …

1. Prep your smoker for offset heat, building a fire to one side of the smoker and maintaining a temperature around 250.
2. Rub with olive oil and then coat the entire tenderloin with an even coating of Tony Chachere’s BOLD blend.
3. Sear the beef evenly on all sides by either moving the beef to a preheated grill, or to a large griddle/skillet that has been heated over medium-high heat.
4. Remove from heat and wrap with a double layer of foil and allow the beef to rest 10 minutes before slicing.

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Smoked Beef Tenderloin – Reverse Seared Vindulge

WEBNov 1, 2023 · Smoke: Place the tenderloin on the smoker until the internal temperature reaches 115 degrees Fahrenheit. This should take …

1. Trim beef tenderloin. Cut off the tail, remove the butt end for a uniform center cut whole tenderloin, save the scraps for other dishes. Remove the silver skin and excess fat.
2. In a small bowl, combine dry rub ingredients. Coat the trimmed beef tenderloin with the olive oil, and liberally apply the dry rub to the tenderloin. Cover tenderloin in plastic wrap and store in the refrigerator for 2-3 hours prior to cooking.
3. Remove the tenderloin from the refrigerator and remove from plastic wrap. Prepare your smoker using apple or other fruit wood at 250 degrees Fahrenheit.
4. Place the tenderloin on the smoker until the internal temperature reaches 130 degrees. This should take approximately 45 minutes to an hour. Once the temperature of the meat reaches 130 degrees remove tenderloin.

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